1 cup pearl barley

1 cup tightly packed fresh basil leaves

1/3 cup grated Parmesan cheese

1/2 cup olive oil

1/2 tsp. each salt and pepper

2 cloves garlic, minced

4 cups cherry tomatoes, halved

2 cups corn kernels, cooked, (about 3 cobs)

Bring a large pot of water to boil; add barley. Reduce heat, cover and simmer, stirring occasionally, for about 50 minutes or until tender. drain; chill under cold running water and drain again. Meanwhile, in food processor or blender, pulsate basil, Parmesan cheese, oil, salt and pepper; stir in garlic. Add the basil sauce to barley and toss to combine. Add tomatoes and corn; toss again. (Make ahead:

Cover and refrigerate for up to 2 days but check seasoning and readjust salt and pepper prior to serving. Makes 6 servings.

TIP: 4 cups (1 L) cherry tomatoes equals 2 pint boxes, or about 50 medium-size tomatoes. Cubed seeded tomatoes can be substituted, but add just prior to serving.